Ribollita is a savory Tuscan soup that derives extraordinary flavor from humble origins.
This dish reminds me of my mom’s minestrone soup. While I was growing up, she always cooked for us, and it wasn’t until I left for college and had to fend for myself that I realized how lucky I was. She prepared fresh meals for me and my siblings almost every day of the week. And nothing compares to home-cooked meals—especially when you have a mom who loves to cook. Ribollita, similar to minestrone, is a rustic soup made with vegetables and beans but thickened with day-old bread and flavored with herbs and spices. It has a broth base and features a mixture of ingredients traditionally found in the Italian Tuscan countryside.
The name “ribollita” means “boiled again” or “reboiled”, referring to the practice of preparing it the day before and warming it up before eating it the next day. This soup became a way for thrifty cooks to use leftover vegetables, bread, and beans from the week. It was originally designed to prevent food waste yet makes for a satisfying dish, improving in flavor with each passing day!
Is Ribollita Recipe Healthy?
Not only is this soup mouthwatering but its wholesome ingredients make it a healthy and oh-so-satisfying option. Loaded with greens and beans, this recipe is rich in essential nutrients, fiber, and antioxidants. The use of olive oil adds healthy fats, while the absence of heavy creams or excessive salt contributes to its dietary value. I love to add extra greens and pile in the kale, cabbage, and chard. Not only does this provide extra vitamins and minerals, but it improves the soup’s texture and overall flavor. Ribollita is the essence of simplicity and nutrition. You can always add meat to the soup for a protein-packed version; however, the elements included already hold their own.
Multiple variations with Basic ingredients
This soup was traditionally prepared in autumn and winter; it’s why there are so many seasonal vegetables from the cooler months included in the recipe. With that said, there is a long list of ingredients you can use as replacements or add for flavor and texture. After all, it’s a no waste–type dish. I recommend adding ingredients that can hold their shape when soaking. As the soup keeps for a few days, sturdier ingredients mix better.
Tuscan kale, also known as “dinosaur” kale, is a great option because the leaves are strong even when well cooked. They retain a firm texture, making it a great choice for stews of all sorts. The type of leftover bread you use is really up to you. A nut bread or baguette works great because they quickly develop an external shell that is able to hold its shape when soaking in the broth. It’s also common to replace the onions with leeks, or add some diced pancetta and slices of prosciutto to the onion sauté (although this soup is traditionally vegan). You must, however, keep the kale, bean, and bread…or else it’s no longer ribollita! Fresh thyme and rosemary are also great additions, infusing the broth with flavor.
INGREDIENTS
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine
- 1 (28-ounce) can whole peeled tomatoes, hand-crushed
- 4 cups low-sodium vegetable broth
- 1 Parmesan cheese rind (optional)
- 2 cups cooked cannellini beans
- 1 bunch lacinato kale, stems removed and leaves chopped
- 6 slices day-old Italian bread, torn into pieces
- Salt and black pepper to taste
INSTRUCTIONS
Saute
Cook onions, celery, and carrots; add garlic and spices.
Simmer
Add liquids, tomatoes, and Parmesan rind; simmer.
Thicken
Add beans, kale, and bread; cook until thick.
Devour!
FAQs & Tips
Let the soup cool completely then store it in the refrigerator for up to four days. When ready to serve, reheat the soup and adjust the consistency with additional bread if needed. Also optional is freezing the soup for up to two months; however, I do not recommend. The bread in the soup does not reheat as well and results in a soggier consistency.
Finish with a drizzle of olive oil or grated Parmesan, or red pepper flakes for a bit of heat.
Quality stale bread is great for the guts of the soup, but you can always serve with slices of old crusty rustic bread on the side to dip into your soup. I also recommend you remove the kale stems. This ensures a more tender bite. You can blend some of the beans and add them to the broth to create a creamier consistency while keeping the other half whole. This adds texture and tastes lovely.
Serving Suggestions
This soup is not only rich in flavor, but also countryside Italian roots. It has many variations, but the listed ingredients make it the perfect soup for colder months. It feels like a warm hug; soothing and comforting in the tummy. Serve with slices of bread, a mixed green salad, or protein of some sort. For additional cozy soup recipes, there is the classic Chicken Soup or this delicious Lentil Soup to keep you warm this coming winter.
Ribollita Recipe
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion diced
- 2 celery stalks diced
- 2 carrots diced
- 4 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine
- 1 (28-ounce can) whole peeled tomatoes, hand-crushed
- 4 cups low-sodium vegetable broth
- 1 Parmesan cheese rind optional
- 2 cups cooked cannellini beans
- 1 bunch lacinato kale stems removed and leaves chopped
- 6 slices day-old Italian bread torn into pieces
- Salt and black pepper to taste
Instructions
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Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots, cooking until softened, about 10 minutes.
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Stir in garlic and red pepper flakes, cooking for 1 minute. Pour in white wine and let it reduce slightly.
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Add crushed tomatoes and vegetable broth. Bring to a simmer and add the Parmesan rind if using.
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Simmer the soup for 20 minutes, then add cannellini beans and kale. Cook until the kale is tender, about 10 minutes.
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Stir in the torn bread pieces and cook until the bread is soaked and the soup thickens, about 10 minutes. Season with salt and pepper.
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Serve hot, drizzled with extra olive oil if desired.
Nutrition
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